5 hours15 minutes
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This delicious Slow Roast Leg of Lamb dish is boneless, marinated over night and slowly roasted to perfection. You’ll be rewarded with the most tender, succulent lamb that is completely worth the wait!
Slow Roast Leg of Lamb
If you have actually never ever been a fan of lamb previously, this dish is sure to make you enjoy it. The vinegar based marinade tones down the gaminess of the lamb and, combined with the sluggish roast, produces the most extremely flavored and tender meat.
Growing up, my mommy just utilized to make lamb for Easter or often for Christmas, however that’s about it. Then I got wed, and hubs is a big fan of lamb which is why I began cooking it more often.
I am now a big fan of lamb. Lamb can be quite costly, which is why if you’re going to spend the cash, you may as well do it.
Keep scrolling to the dish card for a list of FULL active ingredient amounts and directions or click the “ Dive to Dish” button at the top of the page!
- Fresh rosemary
- Fresh parsley
- Salt & pepper
- Olive oil
- White vinegar
I utilized white onion for this dish, however any type will work.
For the lamb you will need:
- Leg of lamb, boneless or bone-in
- Chicken broth
- Olive oil
For the gravy you will require:
- Tomato paste
How to Make Slow Roasted Leg of Lamb
- Marinade the lamb: Combine all the marinade active ingredients in a big ziploc bag.
- Roast the lamb: Pre-heat your oven to 350 F. Quarter the onions, smash the garlic cloves, and include them to your roasting pan.
How to Make Leg of Lamb in a Pressure Cooker or Slow Cooker
After your lamb has actually marinated, burn it on all sides. Include the onion and garlic, then put the lamb on top. Include the water, chicken broth, and oil to the pot. Let whatever cook on high pressure for 90 minutes, or in the slow cooker on LOW for 10 hours Put the lamb under the broiler of your oven if you ‘d like the outside to be more crisp after it’s done cooking.
Got leftovers? No issue! Shop leftover prepared lam in airtight containers in the fridge for 3 to 4 days!
What to Serve With Leg of Lamb
- Italian Parmesan Roasted Potatoes
- Mashed Potatoes
- Old Fashioned Green Beans
- Garlic Parmesan Roasted Brussels Sprouts
- Balsamic Parmesan Roasted Asparagus and Tomatoes
Craving More Lamb? Try These Recipes:
- Herb Crusted Crown Roast
- Greek Lamb Burgers
- Rosemary and Garlic Leg of Lamb
- Turkish Gozleme with Lamb
- Rosemary Lamb Chops with Garlic Mint Sauce
- Lamb Souvlaki
Looking for more recipes? Follow on …
Slow Roast Leg of Lamb
Prep: 15 mins
Cook: 5 hrs
Marinate time: 12 hrs
Overall: 5 hrs15 mins
This scrumptious Slow Roast Leg of Lamb is marinated over night and gradually roasted to perfection. You’ll be rewarded with the most tender, succulent lamb that is absolutely worth the wait!
- 2 medium onions white, diced
- 2 tablespoon rosemary fresh, chopped
- 1/4 cup parsley fresh, sliced
- 3 cloves garlic minced
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 cup olive oil
- 1/2 cup white vinegar
- 5 pound leg of lamb boneless
- 4 cloves garlic cut in long strips
- 2 medium onions quartered
- 3 cloves garlic smashed
- 1 cup chicken broth low salt or no sodium added
- 1/4 cup olive oil
- 1 cup water
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
- 1 tablespoon water
Prepare the marinade by integrating all of the marinade components in a large ziploc bag.
Poke holes in the leg of lamb and insert a piece of the garlic that’s cut into long strips, in each hole. This action is optional, however it offers the lamb a more garlicky taste.
Place the leg of lamb in the ziploc bag, close it and toss it around so that the marinade goes all around the leg. Location the ziploc bag in the fridge and let it marinade overnight. I would suggest at least 12 hours to 2 or 3 days.
The next day, preheat your oven to 350 F degrees.
Place the quartered onions and smashed garlic in a large metal roasting pan then put the leg of lamb on top of the onions, fat side up. Dispose of the rest of the marinade. Include the chicken broth to the pan, the olive oil, sprinkling some over the lamb, and the water.
Cover the pan with aluminum foil and location the roasting pan in the oven. Roast the leg of lamb covered for 4 hours. Remove the aluminum foil from the pan and utilizing a ladle, spoon some of the pan juices over the lamb. Place the pan (uncovered) back in the oven and roast for an extra hour or until well browned.
Remove the lamb from the pan onto a platter.
Skim a few of the fat from the pan drippings utilizing a large spoon.
Location the pan on the range over medium-high heat. Add the tomato paste when the liquid starts to bubble. In a little bowl whisk together the cornstarch with the water, then include it to the pan. Whisk everything together. There must be at least a couple cups of liquid in the pan, but if most of your liquid has evaporated, include more chicken broth or water. I only included 1 tbsp of cornstarch since I desired a thinner gravy, however do not hesitate to add more up until you reach the preferred consistency. Prepare for a couple of minutes, till the gravy thickens a bit.
Stress all the liquid into a bowl, then push all the liquid out of the onion and garlic using a spatula, for additional taste.
To serve, use 2 forks or tongs to tear or shred the meat and serve with the gravy over mashed potatoes or with roasted veggies.
Although I used a boneless leg of lamb, you might use one with bone in. Lamb shoulder would also operate in this dish.
Roasting time may vary based upon the weight of the lamb.
Shop remaining lamb in an airtight container in the refrigerator for 3 to 4 days
Please keep in mind that nutritional details is a rough estimate and can differ significantly based on items used.
Calories: 451 kcal(23%) Carbohydrates: 8 g(3%) Protein: 38 g(76%) Fat: 28 g(43%) Hydrogenated Fat: 5 g(31%) Cholesterol: 114 mg(38%) Sodium: 432 mg(19%) Potassium: 675 mg(19%) Fiber: 1 g(4%) Sugar: 2 g(2%) Vitamin A: 215 IU(4%) Vitamin C: 8.7 mg(11%) Calcium: 43 mg(4%) Iron: 4 mg(22%)
Course: Main Dish
Keyword: holiday recipe, lamb, leg of lamb, slow roast leg of lamb
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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary experiences. Here you will find a range of dishes utilizing simple everyday ingredients and developing fantastic, tasty and reassuring meals, including some decadent desserts.
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